Classic French Baguette
Artisan & Crusty Bread
Crusty, golden French baguettes with a crackling crust and open, airy crumb. A weekend baking project worth every minute.
Prep Time
30 min
Proof Time
4h
Bake Time
25 min
Servings
10
Calories
175
Ingredients
- 500 g bread flour
- 350 g water
- 1½ tsp instant yeast
- 10 g salt
Instructions
- 1
Mix
Combine flour, yeast, and water. Rest 20 minutes (autolyse).
- 2
Add Salt & Develop
Sprinkle salt over dough and incorporate. Stretch-and-fold every 30 min for 2 hours.
- 3
Bulk Ferment
Let dough rest, covered, until doubled and bubbly.
- 4
Shape
Pre-shape, rest 15 minutes, then final shape.
- 5
Proof
Place in a floured banneton or on parchment. Proof 45–60 minutes.
- 6
Score & Bake
Score the top. Bake at 475°F (245°C) with steam until deeply golden.
Baker's Notes
“Steam in the first 10 minutes of baking is the secret to a crackling, blistered artisan crust. A Dutch oven is the easiest way to trap steam at home.”
— Baker Thomas Moreau
Nutrition Facts
175
cal
4g
Protein
7g
Fat
34g
Carbs
2g
Fiber
384mg
Sodium
Tips & Tricks
- •Steam in the first 10 minutes of baking creates a signature crackling crust.
- •Use a lamé (razor blade) for sharp, clean scores on the dough.
- •Don't rush fermentation — time develops flavour and structure.
Reviews (3)
This recipe is a keeper. The Baker's Notes really helped me understand the technique. My new favourite bread to bake on weekends.
So glad I found this recipe. The instructions are clear and the result is consistently great. I've made it four times already and it's perfect every time.
Bakery-quality bread at home. I followed the recipe exactly and it turned out amazing. The proofing tips really helped.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
